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bulthaup magazin

The new bulthaup extractor with

wing slats an innovation in
the world of mobile kitchens and
the enjoyment of cooking.



Cover Photo: Bodo Mertoglu, photo on right: Przechomski, photo on top: Bodo Mertoglu

The new bulthaup magazine

presented by your
bulthaup partner

When youre preparing food, lighting and air filtration need to be perfect. Once these requirements are met, you can enjoy the experience of
cooking to the fullest. Weve combined both of these features so you
can enjoy cooking in a relaxed atmosphere with our new extractor with
wing slats. In our interview with one of its designers (p. 6), youll also
learn why the aerodynamic shape of the appliance was modeled after
a wind instrument. The extractors appeal, however, comes from more
than just its unique shape. It is equipped with state-of-the-art recirculation technology, is easily installed and operated, to make it the ideal
partner for the new flexibility of living, as it can be positioned anywhere its needed.
On page 16, youll find out why a sailor from Rotterdam and a
publisher from Mannheim chose bulthaup as part of the redesign of
their very special living spaces.
The Dutch architects of the architectural firm Zecc in Utrecht
were commissioned with creating a private home from a very special
space: a former church (p. 28). They came up with a habitable sculpture
that behaves like a respectful guest inside the historic building. It can
be removed again effortlessly at any time.
Over the next few pages, however, we want to invite you to discover more than just exciting spaces. We also want to introduce you
to people and regions from all over the world, where great passion and
dedication go into growing and preparing food. Small, hidden-away
trattorias in Italy (p. 32), colorful markets in China (p. 26) and kitchens
and fields all over Europe, in which people work hard to ensure that
paprika not only tastes fiery, but also becomes a multi-faceted taste
experience (p. 22).

Marc O. Eckert
Managing Director, Bulthaup GmbH & Co KG
Besides the national stadium, built by Herzog & de
Meuron, find out what else there is to see in Beijing in
our portrait of the Chinese capital on page 38.












bulthaup innovations: Flexible extractor with illumination

and poetic moments




bulthaup kitchens in peoples homes: In Rotterdam

and Mannheim


Headlines: News for the bulthaup community


The busiest cities in the world: Beijing


Selected ingredients from all over the world


Mark Brownstein food hunter: Forbidden food in China


Trattoria tour: The search for Italys favorite local restaurants



A cultural voyage through Europe inspired by paprika:

A flavor thats so much more than just fiery



Employ, dont destroy: How a church building was filled

with new life






Living space


when objects work: Timelessness as a synonym for pure




Travel tips: Inspirational ideas for friends of good taste








The new, flexible bulthaup extractor is the perfect

answer for the individual needs of its users. Suspended from two steel cables, it can be positioned
effortlessly over cooking surfaces or kitchen islands. People who like to prepare food directly at
the table, such as fondue, raclette or grilled teppanyaki dishes, will find having the extractor positioned directly over the dining table a functional
and attractive option.


Photo: Bodo Mertoglu

Text: Pia Richter

bulthaup innovations: Flexible extractor with

illumination and poetic moments

Optimized lighting and air filtration when

preparing and cooking food are requirements which are essential for an ergonomic and functional kitchen design.
To satisfy these criteria, the new bulthaup
extractor was developed with wing slats.
Never before has it been so easy to place
an extractor precisely where it is needed.
Its unusual shape makes it unique, allowing it to blend into any room setting, like
a timeless sculpture. This latest bulthaup
innovation was designed by the EOOS design team. In an interview, Harald Grndl
from EOOS describes the vision behind
the design and technical functionality of
the new bulthaup extractor.
bulthaup magazine: Industrially-produced extractors have been around for 60

years. What challenges does creating a contemporary version present?

Harald Grndl: There have been extractors
since people built houses and started cooking
in them. Typically, old extractors built into
the wall are very similar to the ones we have
in kitchens today, especially in regard to
their frame and their influence on the cooktop within the kitchen. They shape the place
where the stove is. The same also applies
for the majority of contemporary solutions.
What special requirements needed to
be taken into account when designing for
With bulthaup b2, a mobile kitchen concept,
we developed an extractor that blends in with
all kinds of spatial contexts. The fan has to
be mobile. We also attempted to avoid the

Left: The new bulthaup extractor with wing slats ensures optimized lighting and air filtration. The unique,
aerodynamic shape allows it to be combined harmoniously with bulthaup b2, bulthaup b1 and as shown
here bulthaup b3.
Right: The housing and mobile wing slats are made
from high-quality aluminum. The fluorescent tubes
can be dimmed and can be used independently of
the extractor function.

powerful image of the chimney, which is

the flue. We didnt want the workbench to be
labeled as stove due to the visual connotation. Therefore, we looked for a different
representation one that people interpret
more as lighting and less as an extractor.
What idea did you pursue in the design?
We wanted to design an extractor that was a
pared down as much as possible. Therefore,
the design of our fans was less about designing a specific, desired shape, but more about
creating a housing that results uniquely from
the design of the air flow. This is comparable


to wind instruments, for example, where the

shape is determined by the best flow of air.
Your extractor is quite striking in its
unobtrusiveness. Does good design necessarily mean inconspicuousness?
We adopted the oscillating dynamics of the
air flow directly into the exterior shape of the
fan. Often, an object looks very different on
the outside than it does on the inside. We deliberately decided, however, not to change
the technical shape any further, which would
have only made it bigger anyway. The fans
curves are more expressive if you draw them

Top: Ergonomic and functional the wing slats open

when the extractor is switched on. A beautiful moment
that reminds Harald Grndl of a space shuttle in space.
Bottom left and left: The new bulthaup extractor complies with the strictest technological requirements. Featuring state-of-the-art air circulation technology, it
integrates perfectly with the eco-friendly concept of
energy-saving homes. The heated air remains in the
room and is not ducted to the outside which reduces
energy costs and saves resources.
The aerodynamically-shaped side view of the
extractor is similar to a wind instrument, allowing the
observer to feel the movement and density of the
rising air.

We wanted to design an extractor that was pared

down as much as possible.


in 2D on a sheet of paper. But because this

shape is the right one, the object has a more
muted appearance because it's intuitively
At first glance, one might think that
your extractor is actually a light fixture
was this an effect you set out to achieve?
Yes. We didnt want people to notice straight
away that it was a fan. In many situations
you really need good lighting, but not always
paired with an extractor. To achieve this, we
created the mobile fan wings during the
course of the projects development. The light
then transforms into an extractor by enlarging the intake surface. Its a very beautiful and poetic moment when the fan wings
open, reminiscent of a space shuttle in space.

Mobile, flexible living culture is very trendy

at the moment. How does your extractor
support the new mobility of living?
The extractor is suspended from the ceiling
on two cables. This flexible way of securing
the extractor means it can be used in front of
the wall but also inside the room. The cables
also ensure that the fan can easily be adapted
to different room heights.
The technology of the bulthaup extractor
means it can be used worldwide. What things
do you have to be aware of when designing
something for a global market?
The bulthaup extractor speaks a unique
language of form. This clear language is understood by every culture. After all it is not so
much about design fashion as it is about
timeless design quality. To match this, the extractor comes with the latest air recirculation
technology that can be used anywhere in the
world especially in energy-saving homes.

Bottom: The new bulthaup extractor complements the

range of bulthaup ventilation systems. On the left is the
bulthaup extractor with stainless steel flat panel and on
the right is the extractor with aluminum slats. Both versions are designed as exhaust air or recirculated extractors. The extractors come in different sizes and blend in
beautifully with all kinds of individual room situations.

Humans Have Thousands of Gustatory Nerves.

Surprise Every Single One of Them.
Enjoy a foretaste of a magnificent cruise experience. On the EUROPA, The Worlds Most Beautiful Yacht*, your connoisseurs
palate will be pampered to the maximum, and your appetite for faraway countries and fascinating impressions will be satisfied.
Would you like to find out more about cruises born from a passion? In that case, please send an e-mail to, call us on
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Die Antwortkarte ist bereits weg? Kein Problem: Weiter oben erfahren Sie,
wie Sie per E-Mail oder telefonisch mit uns in Kontakt treten knnen.


Text: Emilia Tusic

Photos: Adinugroho,,,, (2)

Ingredients: The finest ingredients and products

from all over the world for discerning chefs and
other uncompromising gourmets.







The salak (01) comes from south-east Asia.

In America and Europe, its also called the
snake fruit. It grows to around 5-10 cm in
size, and its skin can be easily peeled. The
bitter-sweet taste of the flesh is reminiscent
of pear and lychee, making it the perfect
addition to a dessert such as ice cream or
Verjus de Bourgogne (02) is a traditional acidifier made from the cider of unripened grapes and produced by Edmond
Fallot in Beaune. With its particularly mild
acidity and rich aromas, it is a wonderful
alternative to lemon juice and can be used
in salad dressings, to pickle meat, for sauces
and for adding zing to desserts.

The Gianduja au Caf (03), produced by

hand in small quantities by Gault Millau
patissier Stefan Franz, is a chocolate-nut
crme with an incomparable Carroux-coffee
flavor that will make adult sugar addicts go
weak at the knees.
Elderflower lemonade (04), created by
the Manners family from natural spring water
and carefully-produced elderflower extract,
tastes like home-made. The flowers grow on
the familys own elder heath at the Belvoir
Fruit Farm in Lincolnshire, in the north-east
of England. This savory lemonade is both refreshing and aromatic.
Samphire (05) or sea asparagus, grows
wild on salt marshes (such as in Brittany), has

a slightly peppery flavor and is rich in minerals. It can be served as an accompaniment to

cold meat or fish dishes, in salads, or eaten
on its own on toast with mayonnaise.
Naturally fermented black garlic (06)
is almost completely odorless. During the
preservation process it develops the black
color, sweet flavor and soft consistency. Its
taste is redolent of plum compote, licorice
and balsamic vinegar. It can be enjoyed as a
snack, spread on focaccia, or used in garlic
butter and in dark sauces.
All of the above products are available
in gourmet shops or via the Internet.



Photos: Bodo Mertoglu (Rotterdam)

Edition Panorama (Mannheim)

Text: Christine Reinhold

bulthaup kitchens in peoples homes:

bulthaup b3 on a traditional background in
Rotterdam and Mannheim.

Nautical pilot Luuk Silvius has realized his kitchen

dream in a former farmhouse in Brielle, in the port
of Rotterdam. The functionality and consistent design of bulthaup b3 have made his vision of a living
space come true The perfect blend of tradition
and modernity.

Top: Dishes are prepared in the kitchen and eaten in the

living area. The transition between the two areas is
marked by a bulthaup b3 stainless steel bar element.

Bottom: bulthaup dealer Gerard Smeding (right) and

nautical pilot Luuk Silvius in the living space that was
once a farmhouse. Nautical pilot Luuk Silvius has chosen the floating version of bulthaup b3.

Two men, two visions of open living spaces

and a system that turned their ideas into
reality: bulthaup b3. Publisher Sebastian
Wipfler combines living and working in
two exposed concrete cubes in downtown
Mannheim, while Luuk Silvius lives in a
former farmhouse that is now part of the
port of Rotterdam.
The deep-sea port in Rotterdam is Europes largest, comprising a fascinating collection of canals, ships, goods and people, and it
is growing constantly. The house that pilot
Luuk Silvius bought in 2009 was once a farmhouse. Many decades ago, the land was part
of the port, and the house and yard were converted into a shipyard. When the shipyard
owner retired, the historical building stood
empty and fell into disrepair.
Last year, the sailor bought the house
and obtained permits to build a new home
from the remnants of the old walls. For Luuk
Silvius, this was the ideal opportunity to preserve something old and enhance it with

something new. The pilot decided right from

the start of the restoration to use bulthaup
b3. This is because the b3 kitchen system's
clear and consistent design provides the perfect modern counterpoint to the historical
setting without looking drab.
To allow the bulthaup b3 elements to
float on the wall panel, the walls of the century-plus old farmhouse first had to be reinforced. A task that paid off, since Luuk Silvius
wanted a lightweight kitchen. This was important for him since he is a passionate chef,
and sums up his idea of perfect living in very
simple terms: As long as I can have fun cooking and stand at the stove with a smile on my
face, I know that life is good.


Top: The three wide glass fronts, with the one in the
publishing gallery being the highest at 3.3 meters, open
up the faade of the exposed concrete construction and
demonstrate the efficiency of minimalism.
Bottom: In the junior publishers apartment on the top
floor of the rear house, the outdoors and indoors are
separated only by glass sliding doors. No thresholds
were used.

G7, 14: The short, succinct address is reminiscent of Manhattan. The center of Mannheim,
however, is also a grid city divided into blocks
rather than streets. Front and back house No.
14 in the G7 quarter look just as you might expect from the mathematical precision of their
address; one sees two rectilinear, exposed concrete cubes with wide window fronts. The
houses look as though all the promoterismperiod buildings around have been stripped of
all decorative opulence and only the essence
was preserved. For some, this is too minimalist.
I am often asked whether I didnt put a coat
of paint or a faade on because I couldnt afford it, explains Sebastian Wipfler, with a
smile. He is the junior publisher of Edition
Panorama and, together with his father Bernhard, the companys founder, is the owner of
the 1,500-square-meter ensembles.
Primarily, father and son wanted to build a

new publishing house, but the 15-meter-wide

by 50-meter-deep plot of land became home
to four apartments, offices and the new publishing gallery, which will soon be complemented with a bar. The rooms for living and
working in were created by the renowned
Swiss architect and expert in exposed concrete
construction, Beat Consoni.
Entering the building, the first thing that
strikes you is the spaciousness and openness.
Interior walls have largely been done away
with, only narrow concrete pillars set accents
in the individual living areas. In the low energy
standard-compliant buildings, rainwater is
used for the washing machine, toilets and for
the irrigation of the roof gardens, while a
clever ventilation system ensures the ideal
temperature and optimized energy efficiency.
The qualified architect Sebastian Wipflers
strict quality demands were satisfied down to
the very last detail not only in terms of economy and ecology, but also in terms of design.
There is no skirting board ruining the geometric effect, doors are integrated flush into the
interior walls, only high-quality materials
such as organically-grown oak for the parquet
floor have been used and almost all the apartments as well as the offices are equipped with
kitchen systems from bulthaup. Sebastian
Wipfler decided to install bulthaup b3 in his
own 200-square-meter apartment on the
upper floor of the back house for purely visual
reasons: The kitchen, with its simple beauty,
perfectly reflects our design style and the way
we like to live, he explains. Hes planning
further building projects that will bring the
Mannheim residents even closer to architectural minimalism.

Top: After consulting with Swiss architect Beat Consoni,

the developers, Sebastian and Bernhard Wipfler, chose
bulthaup. For the private living quarters of Sebastian
Wipfler and his family a bulthaup b3 kitchen in white
has been selected.
Left: The ground floor of the front house holds the
grand showroom with publishing gallery. The books and
calendars of Edition Panorama and in particular the
original photographs of the publishing houses photographers are presented in changing exhibitions. For more
information, times and topics of the exhibitions, please
go to

The kitchen, with its simple beauty, perfectly reflects our design
style and the way we like to live.



Text: Christiane Strub

A Cultural Voyage through Europe Inspired by

Paprika: A flavor thats so much more than just fiery.


came acceptable for haute cuisine. Remarkably, he used Hungarian paprika, not French.
At that time, however, hardly anybody had
heard of it.
This has changed considerably over the
past few decades. Around 25 kilometers to
the south-east of the resort town of Biarritz
lies the small village of Espelette. With its
white-walled stone houses, red tiled roofs,
and dark-brown shutters and wooden balconies, its a typical village of the Basque
province of Labourd. Flags fly in many gardens bearing the villages new coat of arms; a
red pepper on a white background. This is because Espelette is the home of the piment
dEspelette, a unique type of chili that is
popular among chefs not so much for its hot
spice, but rather for its aromatic flavor. The
red-orange powder is redolent of tomatoes
and paprika, and also has the slightly smoky
aroma of roasted beans, fresh hay and
toasted bread. It tingles in the mouth without
burning, and has a long-lasting aftertaste.
August Escoffier would certainly have enjoyed cooking with it!
From Espelette it's actually just a short
hop to Spain, but I decide to take a quick
flight to La Corua and then take a rental car
to Bierzo. My curiosity is drawn by the
pimientos asados, grilled peppers, that Isabel Prez Balboa preserves in the village of
Carracedelo. Isabels jar preserves contain only
organic peppers, and she explains to me the
process. Before preserving them, we grill the
peppers until their skin turns black. This gives
them their typically smoky aroma. Theyre
then cooled, and we peel the skin off by
hand. The pepper halves are then placed in
jars and covered with good olive oil. They
then develop their multi-layered flavor, and
opening the jar promises rich rewards; peppers that have a fine and smoky yet sweet
flavor, and which look stunning on any plate
with their bright red color. Isabel serves them
with a spicy chorizo and is amused to see me
gasping for water after the first bite. It's the
pimentn de La Vera from
Extremadura, with which
the chorizo is spiced.
Sometimes, our butcher
puts a bit too much in.
After the second bite, I
have to admit that this
paprika accompanies the

chorizo beautifully, and I also learn how the

peppers are roasted over oak fires to give
them their distinct flavor.
The biggest surprise about paprika
comes from somewhere Id never have
dreamed of my home region of Middle
Franconia. Peter Kunze lives in the countryside to the south of Nuremberg and is obsessed with growing the best peppers. The old
species of pepper, which he obtains from a
friend and collector, have a markedly sweet
and fruity aroma and are only subtly spicy. He
uses them to create his own individual blends.
Ive rarely experienced this sort of crystalclear, strong paprika scent when Ive opened a
jar before! The same experience occurs on the
tongue pure paprika, kissed by a pleasant
sharpness. Together with Rainer Heubeck, one
of the greatest connoisseurs of the special
products of the culinary melting pot of Franconia, I get to work. We want to create a
tasty risotto. Our favorite paprika from Franconia is gradually absorbed into the rice,
which becomes redder and redder. To finish,
we place the roasted, paprika-spiced, delicate
squid rings on top, put the lid on, wait a few
minutes and then there's no stopping us as
we dive in!

The Paprika gourmet pack from the European village

store Panach is available to order using the postcard
on page 45 or by visiting
The pack includes two jars of grilled red peppers, Ajvar
pepper puree, a Golosa starter and one jar each of
sweet paprika and filled cherry peperoncini.

Photos: shutterstock/mates, Christian Anhalt

Columbus wasnt paying attention. Or

maybe he was exhausted after his long
journey. Either way, he called the fruit
that the Indians greatly enjoyed eating
the pimiento de Indios, or the Indians'
pepper. Unfortunately, however, he was
wrong and the confusion remains even
to this day. The fact is that paprika has
absolutely nothing to do with pepper. And
not every kind of paprika is fiery either.
In the fall, when the paprika peppers are
ripe, the fields of Vojvodina glow with a purplish red color. After the harvest, people sit
outside, threading the fruits onto a string and
hanging them like garlands from their houses.
This area is practically a part of Hungary, even
though it's located in the north of Serbia.
People still speak the old language, and
around 30 families from this Hungarian minority have come together in the village of
Telecska to create a paprika spice of the finest
quality. In painstaking manual labor they cultivate only the old species, and use only natural methods to grow them. They dry the
peppers slowly in the shade to preserve their
full aroma and always grind them fresh to order, using ancient stones. The massive, heavy
millstones barely generate heat as they grind.
This way, the quickly fading essential oils remain in the powder.
With so much paprika on the tongue my
appetite is stimulated and my stomach
yearns to be filled. But first, I want to travel a
few kilometers further north. I pass the border into Hungary and stop off at a country
inn. A friendly waitress hands me the menu,
but my worldly experience stops short at the
Hungarian language. Only the word paprika
catches my eye. An elderly man, sipping
silently from his glass, notices my helplessness. He speaks to me in a German that reminds me very much of the film I often think
of Piroschka. I recommend the paprika
chicken. You really must try it! So I do. And
regret nothing. The farm-reared chicken sits
in a generous sauce of onions, peppers, sour
cream and a hefty amount of mild and spicy
paprika. Delicious! The famous French chef
Auguste Escoffier couldn't have prepared this
dish any better. Towards the end of the 19th
century, his friend and chef Karoly Gundel
sent him paprika powder from Szeged to
Monte Carlo, and so the famous Poulet au
Paprika was born. From then on, paprika be-

Peppers can be slim and fiery red, as shown here,

or knobby, green, yellow or orange. They taste
sweet, mild or hot, are eaten fresh or preserved in
olive oil, dried or smoked, powdered or coarsely
ground. The variety is almost limitless, and well
worth discovering.

Making headlines

Text: Marta Braun

kbbreview Industry Award: bulthaup partner is

Master Retailer 2010.
Once a year, bathroom and kitchen design
experts from the United Kingdom and Ireland meet to bestow the Industry Award
under the patronage of market-leading
interiors magazine kbbreview. Rob Gelling,
British bulthaup partner, won this years
award for best retailer in the category
Master Retailer for Kitchens.
Rob Gelling founded his company,
kitchen architecture, in 2002, with the clear
intention of being the best supplier of high-

quality kitchens in the industry. Shortly after

that, he opened his first showroom in Oxford.
In April 2009, another showroom was opened
in Putney, near London.
Our goal is to not only satisfy our customers wishes, but to exceed them. We want
to create a living space that looks as good in
ten years time as it does today, says Gelling,
explaining his business philosophy.

Top: Rob Gelling (third from left) with the officials presenting the award.
Bottom: The bulthaup showroom kitchen architecture
in Putney, near London.


Making headlines

Photos: Cuisine & Wine Asia

Text: Marta Braun

World Gourmet Summit in Singapore:

bulthaup makes star chefs shine.

Far top: Many renowned professional chefs demonstrated their skills in the bulthaup kitchen in the Singapore Tourism Board auditorium over two weeks.
Top: Guest of honor at the two-week summit this year
was three-star chef Ferran Adri, who has become world
famous for his molecular gastronomy.

For the first time, bulthaup became an official partner to support Asias largest gastronomic event, the World Gourmet Summit (WGS) in Singapore. Inspired by the
motto Wine and dine with the stars, cook
with the stars, and be be touched by the
stars, famous names from the world of
gastronomy gathered for the 14th WGS in
the spring to spend two weeks celebrating
a festival for the senses in front of thousands of interested members of the public,
journalists and connoisseurs.
bulthaup was appointed official partner
for luxury kitchen architecture by the World
Gourmet Summits organizers, Peter Knipp
Holdings and the Singapore Tourism Board. In
order to create the perfect setting for the star
chefs to work in, the Singapore Tourism Board
auditorium was transformed using a flexible
combination of a bulthaup b2 workbench and
bulthaup b3 wall units. The installation will

stay put long after the event is over. Until

2012, the bulthaup kitchen will remain a
stage for top chefs from all over the world to
showcase their skills, exchange culinary ideas
and promote the further development of
culinary arts. As well as the master chefs presentations, this years event also included
the Chocolate Dinner, staged by the finest
chocolatiers and patissiers in the world, as
well as the Grandeur of Wine, featuring fine
wines from the very best wine cellars.
The bulthaup showroom in Singapore
provided the arena for the WGS Kitchen Party,
where guests mingled and chatted with top
international chefs such as Vivek Singh, Yim
Yiu Wing, Juan Pablo Felipe, Andrea Berton
and Bruno Menard, and sampled some of the
passion that these culinary wizards have for
their profession.



Photos: Along Mekong Productions

Text: Simone Sever

Mark Brownstein food hunter:

Forbidden food in China.
The food hunter, Mark Brownstein (53)
has an insatiable appetite for unusual
food. After culinary voyages of discovery
through India, Vietnam, Thailand and
Cambodia, the affable American is now
traveling through the provinces and major
cities of the Peoples Republic of China.
It is market day on the Yide Road in
Guangdon. Mark has never seen many of the
brightly shimmering, sometimes living, items
on the market stalls before. One small market
stall draws the food hunter and his friend Anthony Zhao to it almost by magic: What is
that? It looks like my fur hat! laughs Anthony. The two gourmets quickly find out; the
black bush is actually Fa Cai, a hair-like vegetable from the desert provinces of northern
China that apparently brings health and
wealth. However the dish won't be found on
any of the menus in the traditional restaurants around the market. The government has
banned the sale of Fa Cai. Wow marvels
Mark. Forbidden food. He wants to try this
forbidden treasure, so hes very soon sitting in
a rickety bus, rattling over the dusty slopes of
the autonomous region of Ningxia. Once
there, he meets simple farmers who comb
through the dusty soil with their rakes for the
highly-prized vegetable. Its a thankless task
that actually pays off, because Fa Cai is one of

Top: The seeds of the magnolia tree are ground

with the mortar, steeped in alcohol and stored. Add
a little water and your Chinese Pernod is ready!
Right: In one of Shanghais best restaurants, the
Laris, Australian chef David Laris creates a delicious lobster dish using the new ingredients that
Mark Brownstein has brought with him from the
Chinese provinces.


the most expensive ingredients in China. But

Fa Cai has been destroyed by big machinery,
the grassland wiped out and the steppe
turned into desert. Mark is aware of this and
abandons any plans of marketing.
His journey continues to a new market
and to new luck. Hes soon holding his discovery of the day in his hands; magnolia
seeds from the region of Xixuanbanna. The
seeds grow on rare magnolia trees and develop highly aromatic oils. Mark also steeps
the hazelnut-sized seeds in alcohol.
He adds some water, and the Chinese
Pernod is ready. The food hunter also has
other ideas for the seeds. Fish, the cuisine of
southern France these magnolia seeds
should enhance all of these dishes beautifully.
In Shanghai, Mark wants to show his
discoveries to David Laris. The Australian chef
at Laris immediately gets to work with
Marks ingredients, putting the seeds in a
mortar along with lobster and pureed pumpkin. Thats going on the menu, declares
David Laris.

Left: Ye ba yiao, the giant magnolia trees from the

rainforests of Xixuanbanna, are unfortunately dwindling
rapidly in number due to the near total destruction of
the rainforest and the cultivation of rubber plantations.
Tree guardians protect the wooden giants, collecting
seed capsules that have fallen to the ground.

Right: Mark Brownstein and Anthony Zhao discover a

unique food at the market in Guangdon: Fa Cai looks
like black hair, and is a vegetable that apparently brings
health and wealth. When Mark hears that the sale of Fa
Cai has been banned by the Chinese government, he
wants to learn more.



Photos: Frank Hanswijk

Text: Pia Richter

Employ, dont destroy:

How a church building was filled with new life.

In the Netherlands, over 1,000 churches

have closed their doors since 1970, and
this figure is set to double over the next
few years. The majority of these former religious buildings have been destroyed or
torn down. These days, however, many of
the buildings enjoy listed status and are
being discovered by people who enjoy individual living, since they offer unique opportunities to completely reinterpret rooms
in accordance with the owner's personal
preferences. There are, after all, only a few
parallels. Do you know anyone who actually lives in a church? In Utrecht, a team
from Zecc Architects has transformed a
former Catholic church into a light-filled,
spacious home. The rooms are open and
feature consistent, modern design without
losing any of the charm of their original

The new owner of the St. Jakobus chapel in

Utrecht had stipulated as little interference
as possible to the building. The mandate was
to create a spacious home with minimal intervention to the original space which offers
all the benefits of contemporary living such
as, flexible room designs that adapt to the
owners changing lifestyle, openness, light
and clarity. All this in what was an operational church until 1991, then served as a showroom for antique furniture until 2007, and as
a concert hall. The architects from Zecc's
Utrecht office took eighteen months to convert the church into a home that offered
flexible living.
The architects central design idea was
based on the mezzanine floor, which was installed in the church in the 1990s to provide
space to display antique furniture. This floor
was broken up in several places and turned

Left page: The St. Jakobus church in Utrecht offered

475 square meters of living space. Its new owners
and the team from Zecc Architects decided to accentuate the expansiveness with as much openness as
possible. As a result, for instance, bulthaup b3 has
also been integrated into the room without any separating dividers.
Left: The erstwhile Catholic Church was to remain as
authentic-looking as possible, and the architectural
adaptations to convert this church into a home is at
first glance almost undetectable.


Left: The apse, behind the bulthaup b3 monoblock, was

once the location of the altar. To bring light to the area,
three new windows were integrated into the faade below the old ones. On the left and right of the dining
table, church pews serve as seating for guests.
Right: The fine leaded glass windows of the historic
church dominate the living area. They create dynamic
contrasts to the consistently minimalist furniture
bringing tradition and modernity into a new, artistic
Bottom: Stairs and balustrades surround the upper living space. The interlaced broken up design makes the
upper floor light and allows plenty of light to fall onto
the floor below. The original metal pillars have been
painted a dark color to highlight their supporting function.

The new mezzanine floor has been placed in the room like a sculpture, with
lots of glazed openings. It is intended to feel like a guest in the church.

into a sculpture which structures and fully encompasses the room regardless of the walls,
pillars and vaults in the ceiling. This sculpture,
dotted with numerous glazed openings that
let the light in, functions as a habitable monument that also provides space for the living
and sleeping area. Like the walls, it is completely white and thus connects visually with
the structure of the church without detracting from it too much. It creates more living
space without reducing the openness and
spaciousness of the wide church expanse. The
architects believed it important that the
sculpture should behave like a guest in this
historic church building; that it could, without
causing great damage, be removed again at
any time to make way for a new, public use of
the room, such as a library or even again as a
This flexibility is also in line with the
owners wishes. The open room design makes
it easy to store furniture where it is most
needed. The rear section of the church, where
the altar once was, is now home to a kitchen

for communication, which is no longer separate from the rest of the living space. The
bulthaup b3 kitchen monoblock stands free
in the room and, being white, appears to be
part of the floor sculpture that structures the
church. A large dining table has been placed
in the apse, next to the area where food is being prepared. To bring light to this area, three
large glass windows were integrated into the
Wherever possible, the original material was preserved and restored; the churchs
wooden floor, the leaded windows, and the
metal pillars. Selected, extremely minimalist
and clear-line furniture has been positioned
in front of white walls, where it does not detract from the original materials and design
elements. This respectful consideration of the
church's original use brings a whole new
dimension of life to the Utrecht home and
makes it truly unique.

More info:



Photos: Claudia Castaldi

Text: Marta Braun

Trattoria tour:
The search for Italys favorite local restaurants.
Hospitality is part of Italys cultural heritage and the passion for good food is
naturally kept alive. It is a passion with
tradition, since the fresh ingredients used
in the cuisine of the countrys various regions are prepared according to family
recipes that have often been perfected
over many generations. And all made with
love just like mamma used to make! But
real good cooking isnt just something
thats enjoyed at home.
Where does an Italian go if he wants to
meet friends and really enjoy excellent re-

gional cuisine? His favorite nearby trattoria!

To track down these small, simple eateries
that need neither stars nor advertising to pull
in the crowds, the best idea is to ignore the
restaurant guide and follow the directions
from the locals. This is the ideal way to discover simple but tasty and authentic dishes
and the familiar atmosphere of the trattorias.
In many of them, the chef actually serves
guests himself. He writes the menu by hand
and comes to the table to chat with his
guests. Every generation gathers in these traditional restaurants to eat, drink and bicker

together and of course to make up again.

Italian cookery is very diverse. The individual
regions and indeed individual cities have
produced different specialties, inspired by
their history and climate, that have shaped
the recipe collections of local families as well
as the menus of the trattorias. Liguria, where
especially aromatic herbs such as basil grow, is
home to the best pestos. You can try them in
trattoria Da Maria (Vico Testadoro 14r,
16123 Genoa, +39 010 58 10 80). This rustic
local eatery with its checkered tablecloths and
many pieces of paper on the walls and ceiling

Left page: Long-established trattorias such as Vecchia

Roma in Rome (Via Ferruccio 12b, 00185 Rome, +39 06
446 71 43) are well-known for their home-made dishes
featuring fresh ingredients and their warm, friendly atmosphere. And, of course, the regions finest wine!
Left: Theres plenty going on in the apparently sleepy
restaurants round the corner. Young and old, friends,
neighbors and families they all meet up in these trattorias to eat and enjoy together.
Bottom: A specialty of Vecchia Roma: Bucatini
allamatriciana (pasta with bacon, lard, tomatoes and
peperoncini) prepared in a hollowed-out Pecorino
cheese crust.

advertising typical specialties is regarded

across the whole of Liguria as an institution
for pesto and authentic Genoese cuisine. In
the Latium region, where agriculture and
shepherding are major industries, the famous
Pecorino cheese is a common theme on every
local menu. In the trattoria Vecchia Roma
(address see right), the bucatini allamatriciana are even served in pecorino: The cheese
isnt added to the pasta, but rather the pasta
to the cheese. The flavor is simply unforgettable. So to appreciate the full gastronomic
diversity of Italy, a visit to a single location is
by no means enough. Taking a tour of the
countrys trattorias gives you the opportunity
to enjoy stuffed pasta from Emilia Romagna,
powerfully aromatic lamb dishes from the
Abruzzi, creations using sun-ripened tomatoes
from Campania and spicy dishes with seafood
from the tiny fishing villages of Calabria. The
great thing is that trattoria chefs are often
proud to be asked for their recipes. Take it
home with you. Theyre absolutely ideal for
celebrating Italian dining culture in your own
kitchen and sharing it with good friends.


Photos: when objects work

Text: Marta Braun

when objects work:

Timelessness as a synonym for pure luxury.
At the end of the 19th century, the American architect John Sullivan realized that
objects should be shaped according to
their purpose. Even today, form follows
function is one of the most well-known
design principles.
Beatrice de Lafontaine, in her work as
an interior designer, frequently observed that
many of the beautiful living spaces created
by renowned architects lacked soul. Or, even
worse, that poorly-chosen, arbitrary decor
ruined the coherent architectural image. The
idea for when objects work came from Lafontaines vision of beautiful and flawlesslydesigned commodities.
The Belgian company markets exclusive
objects that resonate with utilitarian value
and timeless beauty. Functionality is the fundamental principle behind our objects, and
timelessness is for us a synonym of luxury,


says Beatrice de Lafontaine. This principle,

together with the constant of high-quality
materials including selected woods, bronze,
brass, silver, glass, crystal, ceramic and stone
runs through the entire collection. The work
and signatures of all types of designers also
come together harmoniously on the basis of
this noble principle. The Belgian company
works with a group of leading designers, including Shigeru Ban, Vincent van Duysen,
Claire Bataille, Paul Ibens, Kate Hume, JeanMichel Wilmotte and John Pawson. In fact, a
quotation from Pawson not only perfectly
sums up his own philosophy, but also that of
when objects work: Design is about bringing people, the spaces they occupy and the
objects they use into harmony with one another. Successfully achieving this harmony is
a measure of the true comfort of a place....

Top and bottom: The bowls by John Pawson are perfect,

seamless hemispheres. They always remain in position
without their flattened underside interfering with the
smooth, even curve of their profile. The secret of their
stability lies within them and is unfathomable to the

Left: The bronze candle-holders are reminiscent

of religious lights. No wonder, since their designer John Pawson also designed a Cistercian
monastery in the Czech Republic in 1999, a
project that also left its mark on his design of
Bottom: John Pawsons storm lantern also includes a wooden cylinder. When the light is extinguished, it slips over the glass and provides
the object with a second function, namely as
storage for up to seven candles.


Design is about bringing people, the spaces they occupy

and the objects they use into harmony with one another.


Lafontaine set about creating precisely this

harmony. Her collections adorn window
benches, worktops, dining and coffee tables.
Each one of these objects, be they candleholders, fruit bowls or flower vases, is a masterpiece of design and handicraft, created to
delight their owners and offer them the best
service with no expiration date. It is precisely this consequence that allows objects
from the portfolio of when objects work to
match the clear living spaces from bulthaup
so beautifully.

Left page, top: What use is a simple wooden tire? Vincent van Duysen sees it as a fruit bowl. With his Primitives series, he has created useful objects that are inspired by simple shapes. His design seeks to achieve
order and clarity and is both contemporary and innovative. Light wood and brass are the most popular materials in the series.
Left page, bottom: The pottery collection from Vincent
van Duysen is unobtrusive, but richly varied. Each object functions both on its own and in concert with others. The dishes and bowls comprise two elements; a clay
pot and a wooden board that can serve either as a lid
or a base.
Right: Kate Humes work is characterized by organic
forms and strong colors. The hand-made Pebbles vases
are among her earliest designs. They look best in groups
and when the light causes the different colors to
shine, they look like jewels in the room.



Text: Simone Sever

Invitation to Beijing: Discover architectural and

culinary wonders of the world.

Photo: shutterstock/Eastimages

Since the 2008 Olympic Games, the national stadium has arguably been one of Beijings most
striking modern architectural wonders. Encompassing 42,500 tons of steel, a maximum reach
of 320 meters and a height of 70 meters, 91,000
seats and, with its woven steel branches, it looks
like an oversized bird's nest.

Bottom: On the ground floor of the WFC building,

bulthaup presents the "the world of bulthaup products"
in a 200 square meter showroom. Featured here, is
bulthaup b3.
Right: For fans, its the pearl of Beijing, for its detractors, its the egg. The futuristic Grand Chinese National Theater, designed by French star architect Paul
Andreus, creates a clear contrast to the traditional appearance of the Chinese Opera.

Far right: Bottom right: In 1406, Yongle, a Ming emperor, began building the Forbidden City. The grounds
are still home to around 890 palaces and 9,999.5
rooms, since legend has it that only Heaven may have
a palace with 10,000 rooms.

Photos: shutterstock/Roman Sigaev, shutterstock/Bill Perry, Madison Hong Kong (2), Rudi Schmutz

Old and new. Communism and capitalism.

Tradition and modernity. Chinas capital
city, Beijing, offers many different faces to
its visitors, and is always as opposite as
the two key tenets of Chinese philosophy:
yin and yang.
At the heart of the checkerboard-like
city stands the Forbidden City, the modernday palace museum which was once home to
the emperors of the Ming and Qing dynasties.
This masterpiece of Chinese architecture was
declared a World Heritage Site by UNESCO in
1987, and its heavy gates have only been
open to mere mortals since 1924. It was once
that none of the city's buildings were allowed
to be higher than the sacred towers of the
emperor's city. Today, those laws have
changed. Now, it's become forbidden to build
low houses. Beijing needs more and more
space for its 11.5 million inhabitants.
The national stadium known as the
birds nest district, has been located to the
north of the Forbidden City since the 2008
Olympic Games. Architects Herzog & de Meuron hoped right from the start of the construction work, that it would become for Beijing what the Eiffel Tower is to Paris. A
different, spectacular architectural sculpture
was created in 2007 by French architect Paul
Andreu. On an island of culture, not far from
the palace museum, and surrounded by a
man-made lake, is the Beijing National The-

atre. This pearl of Beijing, or egg, as it is

more mockingly known, is home not only to
the traditional Chinese opera, but also has
space for a theater and concert hall.
The former factory, designed in the
1950s by German Bauhaus architects, is a
magnet for aficionados and collectors of visual art. Today, galleries sit alongside spectacular installations, studios showcasing contemporary art, cafs, bars and pubs. The
Factory 798 art conglomerate is currently creating a global stir on the extremely competitive art market.
A varied mix of people from all over the
world meets in the Chao Yang District. The
north-eastern section of the Chinese capital
is developing at a rapid rate; hundreds of skyscrapers, hotels, companies and shops have
moved here in the last few years. So too, has
the new bulthaup showroom which unveils
its timeless classics over an area of 200
square meters on the ground floor of the
World Financial Center. All this in the most
exclusive neighborhood, alongside other wellknown brands in the field of interior design.
All thats missing is a perfectly-prepared
Peking duck. Why not try the national made
in China dish at the Grand Hyatt? Youll be
properly invigorated for visiting one of the
new Seven Wonders of the World afterwards:
The Great Wall of China.


Top: bulthaup b2 is one of the timeless classics which

can be discovered in this new showroom.
Right: The new bulthaup showroom is located in the
middle of Peking's elegant and busy Chao Yang District.





Travel tips: Inspirational ideas for people who enjoy

the finer things life has to offer art and comfort.
Maison Moschino, Italy (01) Each of the 65
rooms of the Design Hotel TM has been designed according to a special theme. The interaction of fashion and architecture (lamps
and furniture are garbed in the Moschino
style) is visible in every room. Viale Monte
Grappa 12, 20124 Milan, Tel. +39 02 29 00 98
Sezz, France (02) Aficionados of the unusual
will find just what theyre looking for at Sezz:
In lieu of a reception area, guests are welcomed by their personal assistant, who will
ensure they have a relaxed stay. Route des
Salins, 83990 Saint-Tropez, France, Tel. +33
494 55 31 55,


Kameha Grand Bonn, Germany (03) Winner of two architecture prizes, the Kameha
Grand sets new standards in service and design. Dutchman Marcel Wanders designed the
interior and made use of luxurious fittings
coupled with innovative technology. Am Bonner Bogen 1, 53227 Bonn, Tel. +49 228 43 34
50 00,
Lalu, Taiwan (04) Directly located on Sun
Moon Lake, Lalu is a stunning hotel designed
by Australian architect Kerry Hill. Inspired
by the principles of Zen Buddhism, he has
created an oasis of calm and relaxation.
142 Jungshing Road Yuchr Shiang Nantou,
Taiwan 555 R.O.C., Tel. +886 492 85 68 88,


Grand Mauritian, Mauritius (05) Surrounded by the azure blue of the Indian
Ocean, the Grand Mauritian offers true hospitality. Three restaurants cater to gourmets
with traditional dishes. Balaclava, Turtle Bay,
Mauritius, Tel. +230 204 14 00, Aurelio, Austria (06) The multi-award-winning Alpine
luxury hotel offers not only exclusive wellness
packages, but also the elegance of a private
residence and for readers of the bulthaup
magazine, all this is available at a special
price (see response card on page 45 or visit Tannberg
130, 6764 Lech am Arlberg, Tel. +43 55 83 22


Have you always had a passion for exclusive properties? Are you thinking of entering
into new business fields? Excellent! Engel & Vlkers is looking for entrepreneurial
personalities like you to come aboard. We provide you with access to the worlds most
sought-after properties. As an independent franchise partner with your own shop, you
will benefit from our international network, well-established marketing concepts and
unique services, ensuring you maintain the competitive edge on the market. To learn
more about the professional opportunities available, please contact us at:
International Licence Distribution Silke Konken Phone +49-(0)40-36 13 13 34

I would like to learn more about bulthaup living spaces. Please send me
the bulthaup b3 kitchen living space book, 2010 edition;
the bulthaup b2 kitchen workshop book, 2010 edition;
the bulthaup b1 - the essential kitchen book, 2010 edition.
You can also order the books online at Or take this card to
your nearest bulthaup partner who will be happy to give you your own personal copy.

Please affix

Bulthaup GmbH & Co KG

Abteilung Marketing
Werkstrae 6 | Aich
84155 Bodenkirchen


Right to cancel: You can cancel your contract within two weeks in writing (e.g. by letter, fax, e-mail) or by returning the book without having to specify a reason. The two-week period begins with receipt of this notification. The cancellation period can be assured by
returning the cancellation request or the book in a timely manner. Please send cancellation requests to: Bulthaup GmbH & Co KG, Werkstrasse 6 / Aich, 84155 Bodenkirchen, Germany. End of cancellation notification.

I would like more information about the exclusive bulthaup offer in the Hotel
Aurelio in Lech am Arlberg (3 overnight stays in a top deluxe double room, including
breakfast and gourmet evening menu, use of the Aurelio spa including massage,
carriage ride at dusk and so much more. See
Special price for bulthaup customers: D 1,400, valid from December 7th 2010 to April
25th 2011 (bookings subject to availability not valid during main holiday periods)

Please affix

Bulthaup GmbH & Co KG

Abteilung Marketing
Werkstrae 6 | Aich
84155 Bodenkirchen


Please send me the Paprika gourmet pack from the European village store Panach. It costs D 66.80 including P&P within Germany (for postage to other destinations please enquire) and contains two jars each of grilled red pepper, Ajvar pepper
puree, Golosa starter and one jar of sweet paprika and filled cherry peperoncini.
Please send me the catalog for Panach - the European village store.
You can also order online from

Please affix

Bulthaup GmbH & Co KG

Abteilung Marketing
Werkstrae 6 | Aich
84155 Bodenkirchen


Right to cancel: You can cancel your contract within two weeks in writing (e.g. by letter, fax, e-mail) or by returning the goods without having to specify a reason. The two-week period begins with receipt of this notification. The cancellation period can be assured by
returning the cancellation request or the goods in a timely manner Please send cancellation requests to: Bulthaup GmbH & Co KG, Werkstrasse 6 / Aich, 84155 Bodenkirchen, Germany. End of cancellation notification.
Photo: shutterstock/mates

Photo: Matrisch

Published by: Bulthaup GmbH & Co KG
Editing and Layout: Companions
GmbH Hamburg
Pre-selected media: Benkler Reprotechnik GmbH Landshut,
Printing: F&W Mediencenter GmbH

All rights reserved.

The reproduction of articles is permitted only after written consent
from bulthaup and with the appropriate credit of the source. We reserve the right to make technical
modifications and design changes.
Color variations caused by printing
technology are possible.

Sea buckthorn (Hippophae rhamnoides) is a member of the oleaster family and grows in limestone-rich sand or gravel soils, especially along the
coast and on sand dunes. Its juice, obtained in late fall from the orange-red
berries, forms the basis of syrup, jellies, candies and liqueurs. Its delicious
when mixed with milk, which tempers its strong, spicy and sour flavor. In
view of its high vitamin content (especially vitamin C), sea buckthorn is also
known as the lemon of the north and is regarded as a useful tool for warding off colds.

If undeliverable return to
5032217010, P.O. Box 2529, 36243 Niederaula